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“Blue Ribbon” Chili Over Rice
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Description
Super simple chili over rice. Just perfect for a cool fall evening.
Ingredients
- 7 ounces, weight 95/5 Ground Beef (Cooked Weight)
- 1 whole Onion, Chopped
- 1 whole Green Pepper, Chopped
- 4 cloves Garlic, Minced
- 28 ounces, weight Can Whole Tomatoes
- 14-½ ounces, weight Can Diced Tomatoes
- 1 cup Dark Kidney Beans, Canned
- 1 cup Light Kidney Beans, Canned
- 1 Tablespoon Sugar
- ¼ cups Apple Cider Vinegar
- ¼ teaspoons Chili Powder, Or To Taste
- ½ Tablespoons Salt, Or To Taste
- ¼ teaspoons Pepper Or To Taste
- 1 Tablespoon Hot Sauce (optional And To Taste)
- 4 cups Cooked White Rice
Preparation
1. In a large pot, place ground beef, onion, green pepper and garlic.
2. Sprinkle with a dash of salt and brown beef over medium heat.
3. Add tomatoes, beans, sugar, vinegar, chili powder, salt, pepper and hot sauce.
4. Bring to a boil, lower heat and cover.
5. Simmer for 55 minutes.
6. Serve over hot rice.
Makes four 400 calorie servings.
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